CrustzCrumbz Learning Lab

10/05/2026

Testing new Italian flour - Denti, a toasted wheat flour, this flour is really interesting to use.
Recipe:-
Bread flour - 70%
Denti Crokkia - 30%
Malt powder - 1%
Liquid starter - 25%
Water - 72% (gross, including water from starter)
Salt - 18%

Mixing : improved mix
Bulk : 2 hours with 2 folds
Table rest : 20-30 mins
Pre shape : cut to size/ weight
Rest : 15-20 mins
Final shape : Boule or batard
Overnight proof : 12-18 hours - 8-10C +-
Oven : 240-260C (follow oven instructions)

10/05/2026

09/05/2026

CrustzCrumbz is carrying premium Japanese bread flour. We have make is easier for home bakers, with 1kg & 5kg packing. For orders and enquiries, please WhatsApp 80829678 - william woo

02/06/2025

It is happening !!! Join the group of passionate bakers in this special event. Scan QR and get more information.

29/04/2025

Sourdough bagels

24/02/2025

Cinnamon rolls, topped with yogurt, honey cream cheese frosting

23/02/2025

Simplicity tomato n cheese

17/02/2025

Join us for a comprehensive learnings out artisan breads.
Watsapp me 88275537 William for registration

16/02/2025

Jalapeño cheese sourdough, hybrid with poolish and liquid starter:
Flour - 90%
Wholemeal - 90%
Water - 75% overall
Poolish - 20%
Starter - 30%
Malt - 1%
Salt - 1.2%
Cheese - 30%-*
(10% just a minute before finishing mixing)
Jalapeño - 13%*
(6% just a minute before finishing mixing)
*Rest time for final inclusion to the dough upon final shaping.
Bulk - 2 hours with 1 fold.
Final proof - 2 hours at 28C.
Baking - 240°C with steam.
(Check your oven for its optimized baking temperature).
This sourdough is really nice to eat, with a good crunch from the jalapeño and the stretchiness of the cheese.
Happy Baking!!

02/03/2024

Pain au chocolate